Butter chicken

Photography by Rob Palmer

This mild Indian butter chicken curry is kid friendly and fantastically fragrant.

Cooking Time

30 minutes

Ingredients (serves 4)

• Olive oil spray
• 1 large brown onion, finely chopped
• 2 tbs tandoori paste
• 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
• 400g can no-added-salt chopped tomatoes
• 125ml (1/2 cup) chicken stock
• 55g (1/3 cup) cashews, finely chopped
• 70g (1/4 cup) natural yoghurt
• 75g baby spinach leaves
• 2 cups steamed basmati rice
• Chopped Lebanese cucumber, to serve
• Fresh coriander leaves, to serve
• Pappadums, to serve

Method

1. Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.

2. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.

3. Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.

Notes

• With a twist: For Madras Lamb Curry, replace the tandoori paste with madras curry paste, and substitute lamb stir-fry strips for the chicken.

  Adding finely chopped cashews to this dish thickens the sauce and enhances flavour.